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Mary Berry Apple and Rhubarb Crumble with Oats Recipe

Mary Berry Apple and Rhubarb Crumble with Oats
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This crumble features a layer of chopped apples and rhubarb sweetened with sugar, topped with a golden, buttery mixture of flour, oats, and sugar. The oats give the topping a hearty texture, while the rhubarb and apple create a flavorful, slightly tart filling that balances the dish.

Ingredients

For the filling:

    • Rhubarb (500g / 1.1 lbs, chopped into 1-inch pieces)

    • Cooking Apples (500g / 1.1 lbs, peeled, cored, and sliced)

    • Caster Sugar (125g / ½ cup + 1 tbsp)

    • Ground Cinnamon or Ginger (½ tsp, optional)

For the oat crumble topping:

    • Plain Flour (100g / ¾ cup)

    • Cold Butter (100g / ½ cup, diced)

    • Demerara Sugar or Light Brown Sugar (75g / ⅓ cup)

    • Rolled Oats (75g / ¾ cup)

    • Optional: Pinch of salt for balance

Instructions

Step 1: Preheat the oven

    • Set the oven to 190°C (170°C fan) / 375°F / Gas 5.

Step 2: Prepare the fruit filling

    • Place the rhubarb and apples into your baking dish.

    • Sprinkle with caster sugar and cinnamon or ginger if using.

    • Toss gently and let sit for 5–10 minutes to start releasing juices.

Step 3: Make the oat crumble topping

    • In a large bowl, combine the flour and cold butter.

    • Rub together with your fingertips until the mixture resembles coarse breadcrumbs.

    • Stir in the sugar and rolled oats evenly.

Step 4: Assemble and bake

    • Scatter the crumble mixture over the fruit. Do not press it down—keep it loose.

    • Bake for 35–40 minutes, or until the top is golden and the fruit is bubbling at the edges.

Step 5: Cool slightly and serve

    • Let it cool for 5–10 minutes, then serve warm with custard, ice cream, or cream.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-apple-and-rhubarb-crumble-with-oats/